The Ragdoll Strawberry Cheese Cover is a creative cocktail served at ""Downtown Bar & Chill Place To Go"" in Jordan, Hong Kong, inspired by the motif of cats. The drink replicates the distinctive fur coloration and soft ambiance of the Ragdoll cat through its layered presentation and decorative elements. It combines ingredients such as strawberry yogurt, chocolate, and cheese foam to create a unique visual and flavorful experience. Reflecting both local bar culture and the trend for photogenic drinks on social media, it has attracted considerable attention from young people and tourists.

Steamed Minced Pork with Salted Egg (咸蛋蒸肉餅) is a traditional home-style dish representing southern China, particularly the Guangdong region. It primarily uses ground pork and salted duck eggs (咸蛋), which are mixed with spices and seasonings before being steamed to enhance their natural flavors and richness. With its light yet deeply savory taste, the dish is widely enjoyed not only in households across Hong Kong and the Cantonese area but also at street-side eateries and traditional cafés known as bing sutt. It is a staple menu item at places like SHINE ISLAND CAFE (紅島冰廳) in Hong Kong and continues to be loved by many across regions and generations.

Zhexiang Black Tea (Classic Black Tea) from TP TEA is a black tea beverage offered by the Taiwanese tea brand TP TEA. Originating in Taiwan, this tea features carefully selected Taiwanese black tea blended with syrup made from sugarcane, achieving both the natural aroma and richness of black tea and a subtle sweetness. With the expansion of TP TEA stores, this product is available not only in Taiwan but also internationally, gaining popularity in regions such as Hong Kong—particularly at its flagship store in Central—as well as throughout Asia and Europe and North America.

Pork & Chive Dumpling is a representative type of boiled dumpling (shuijiao) in Chinese cuisine, consisting of a filling made primarily of pork and Chinese chives, wrapped in a wheat flour dough and boiled. Especially popular in northern China, it is enjoyed both as a homemade dish and in restaurants. With a history dating back centuries, pork and chive dumplings are now eaten around the world, especially across various Asian countries. In places like Hong Kong, they are readily available at specialty establishments such as Wang Fu, which serve authentic Beijing-style dumplings.

Leung cha (Cantonese: leung cha, also known as ""bitter tea"") is a traditional herbal tea widely enjoyed in southern China, particularly in Guangdong Province, Hong Kong, and Macau. It is made by boiling a unique blend of various medicinal herbs and traditional Chinese medicine ingredients, and is characterized by its distinctive bitter taste. Based on the principles of traditional Chinese medicine, leung cha has long been consumed in daily life for health management, relief from summer heat, and soothing sore throats. In Hong Kong, there are many specialty shops called leung cha po, and with their cultivated recipes, leung cha has become an integral part of the local culture.

Zhaopai Tangshui is a type of sweet dessert known as ""tangshui,"" widely enjoyed in regions such as Guangdong Province and Hong Kong in China, and is often offered as a signature dish at various dessert shops. Tangshui is essentially a dessert soup made by simmering a variety of ingredients—such as beans, grains, fruits, and herbs—in sweetened liquid, with its types and recipes varying greatly depending on the region and establishment. At traditional tangshui shops, such as Chiu Chow Hop Shing Dessert in Hong Kong, Zhaopai Tangshui is considered a representative specialty and enjoys high popularity among both local residents and tourists.

Soft-Shell Crab with Royal Thai Curry in French Bread is a modern fusion dish that combines traditional Thai cuisine with Western bread culture. Primarily served in Thai restaurants located in cosmopolitan cities such as Hong Kong, this dish features a soft-shell crab cooked in Thai-style curry and uniquely presented inside an entire French bread loaf used as a vessel. Its distinctive combination, texture, and fragrant sauce have made it popular, and it is regarded as a contemporary dish that exemplifies the blending of various Asian food cultures.

Under Bridge Spicy Crab and Roast Goose are traditional dishes that represent Hong Kong and are especially popular among both locals and tourists. Under Bridge Spicy Crab is a seafood dish characterized by its distinctive spicy flavor, created with generous amounts of garlic and chili peppers. The name comes from its origin under a flyover in the Wan Chai district. On the other hand, Roast Goose is a Cantonese meat dish known for its aromatic and crispy skin. Both dishes are considered symbols of Hong Kong’s food culture and are widely enjoyed, from everyday meals to special occasions.

Dairy Farm Ice Cream is a milk ice cream widely enjoyed in Hong Kong. Originally produced by The Dairy Farm Company Limited, a local dairy manufacturer, it is known for its nostalgic packaging and simple, pure milk flavor. Production has since shifted to Nestlé, but it remains a familiar and easily accessible sweet, available at convenience stores, supermarkets, and school canteens throughout Hong Kong. With a long history, Dairy Farm Ice Cream has become deeply embedded in Hong Kong's food culture and daily life.

Yuan Zhi Goose Leg Rice is a Cantonese dish mainly enjoyed in Hong Kong and Guangdong Province. It features freshly cooked rice topped with a whole juicy goose leg, served with a special sweet and savory sauce. This dish is a representative example of “Siu Mei” cuisine, alongside roast duck and char siu (barbecued pork). It is widely offered at many Siu Mei specialty shops and casual eateries in Hong Kong, and the generous, flavorful goose leg is especially popular among food enthusiasts.